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Grilled tuna with gazpacho Recipe

Tuna steaks cooked on a griddle pan and served on top of a chilled tomato, cucumber, pepper and chilli soup.

  • Preparation
    15mins
  • Cooking time
    5mins
  • Rest time
    5mins
Rate this recipe
(12 votes) 4.3/5
Ingredients
Pour people
  • For the fish
  • Yellowfin tuna loin : 300 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 30 ml
  • For the sauce
  • Tomato(es) : 6 whole
  • Cucumber(s) : 5 whole
  • Red pepper(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Bread slice(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Olive oil : 60 ml
  • Sherry vinegar : 20 ml
  • Basil : 0.25 bunch
  • Maldon salt : 6 pinch(es)
Method
  • 1. FOR THE TUNA

    Cut the tuna into thin slices.
    Heat a griddle pan until very hot. Season and oil the tuna and then sear for 30 seconds on each side.

  • 2. FOR THE GAZPACHO

    Soak the bread in a little water. Peel the garlic and crush with a pinch of salt. De-seed and dice the tomatoes, cucumber, pepper and the chilli. Pick the basil leaves from the stalks, retaining some of the small leaves for garnish. Blend all of your ingredients with the oil and vinegar and season to taste. Pass through a sieve and leave to chill thoroughly in the fridge.

  • 3. TO PLATE

    Pour the chilled soup into a shallow bowl. Place the tuna in the middle and garnish with and basil leaves.

Chef's tip

«Prepare this soup the day before. This will improve the flavour and make your dinner party much easier.»

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